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Storage solutions for massive sandwich order

1013 Views 8 Replies 9 Participants Last post by  panini
Hi, I am a restaurant owner based in Kathmandu, Nepal. We just got an order contract for 2200 sandwiches for an outdoor cycling event. 
There is a pit stop during the event where we are supposed to serve the sandwiches. Cyclist arriving in group eliminating the possibility of making the sandwiches as you go. 
The sandwiches are cold sub style sandwiches with a coleslaw. 
There is possibly no storage in my restaurant pantry to store 2200 sandwiches even made the day before.
I have a huge store house where this could be done but there is no refrigeration which might spoil the sandwiches (mayo in the coleslaw) next day as it is summer here and (room temperatures) are pretty high. 

Any suggestions or expect tips are much appreciated. Its an important event to pull off for my restaurant. 

Thanks in advance 
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Given the climate and lack of adequate refrigeration, I'll also recommend renting a refrigerated truck, if possible.

But as ChefboyOG asked, "what's in the sandwich?" 

     Rather than a coleslaw with mayonnaise, a mix of pickled vegetables. Left in the brine until needed they would hold without having to be quite as cold. For the sandwich filling, are there any Nepalese ingredients you could use? I don't see where a Western style sub would be necessary. 

     Making a sandwich using local ingredients such as a cured meat and local cheese (yak? perhaps) on the local bread. Surely the Nepalese have learned how to keep food without refrigeration. There must be something more locally based you can serve with minimal adjustments and that won't require so much refrigeration.  
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